Apparatus and method for preparing puffed food

Abstract

Apparatus and method for preparing a puffed food product. At least one profood item is placed within a compartment defining a sealed enclosure. The profood item comprises a shell, and an interior contained within the shell, the interior comprising a foodstuff comprising at least one starch, and a liquid adapted to form a vapor when subjected to heating. The pressure in the compartment is rapidly reduced with a pressure device, while heating the compartment, until the profood item reaches breakage threshold conditions at reduced breakage temperature, causing a rupturing of the shell, inducing a sudden release of the vapor at a high pressure, resulting in puffing of the starch to produce the puffed food product. The reduced breakage temperature may be in the range of 200-220° C. The pressure reduction may take place in less than 1 second. The puffing process duration may be in the range of 6-7 seconds.

1 - 19 . (canceled) 
     
     
         20 . An apparatus for preparing a puffed food product, the apparatus comprising:
 a compartment, defining a sealed enclosure;   a pressure device, configured to modify pressure within the compartment, the pressure device comprising: a vacuum pump; a vacuum piston; a valve in fluid communication with the compartment; and an accumulator connected to and in fluid communication with the vacuum pump and the valve; and   a heating device, configured to modify temperature within the compartment,   wherein the compartment is operative to receive at least one profood item comprising a shell, and an interior contained within the shell, the interior comprising a foodstuff comprising at least one starch, and a liquid adapted to form a vapor when subjected to heating, and   wherein the pressure device is configured to rapidly reduce the pressure in the compartment in less than one second, by operating the vacuum pump and opening the valve, while the heating device heats the compartment, until the profood item reaches breakage threshold conditions at reduced breakage temperature, causing a rupturing of the shell, inducing a sudden release of the vapor at a high pressure, resulting in puffing of the foodstuff to produce the puffed food product.   
     
     
         21 . The apparatus of  claim 20 , wherein the reduced breakage temperature is in the range of: 200° C.-220° C. 
     
     
         22 . The apparatus of  claim 20 , wherein the duration of the puffing process cycle time is in the range of: 6-7 seconds. 
     
     
         23 . The apparatus of  claim 20 , wherein the compartment comprises at least one mold, and wherein the profood item is placed in a respective mold, wherein the mold is sized or shaped to induce a selected size or shape of the puffed food product. 
     
     
         24 . The apparatus of  claim 20 , wherein rapidly reducing pressure in the compartment comprises simultaneously reducing direct pressure by ceasing application of pressure to the profood item and removing air from the compartment. 
     
     
         25 . The apparatus of  claim 20 , further comprising a temperature regulator, configured to regulate the temperature in the compartment. 
     
     
         26 . The apparatus of  claim 20 , wherein the reduction of pressure in the compartment immediately follows an increasing of pressure in the compartment. 
     
     
         27 . The apparatus of  claim 20 , further comprising a screening device, situated between the compartment and the pressure device and configured to prevent passage of the profood item or portions thereof from the compartment to the pressure device. 
     
     
         28 . A method for preparing a puffed food product, the method comprising the procedures of:
 placing at least one profood item within a compartment defining a sealed enclosure, the profood item comprising:   a shell; and   an interior contained within the shell, the interior comprising a foodstuff comprising at least one starch, and a liquid adapted to form a vapor when subjected to heating,   rapidly reducing the pressure in the compartment in less than one second with a pressure device comprising: a vacuum pump; a vacuum piston; a valve in fluid communication with the compartment; and an accumulator connected to and in fluid communication with the vacuum pump and the valve, by operating the vacuum pump and opening the valve, while heating the compartment, until the profood item reaches breakage threshold conditions at a reduced breakage temperature,   causing a rupturing of the shell, inducing a sudden release of the vapor at a high pressure, resulting in puffing of the foodstuff to produce the puffed food product.   
     
     
         29 . The method of  claim 28 , wherein the reduced breakage temperature is in the range of: 200° C.-220° C. 
     
     
         30 . The method of  claim 28 , wherein the duration of the puffing process cycle time is in the range of: 6-7 seconds. 
     
     
         31 . The method of  claim 28 , wherein the profood item is placed in a respective mold in the compartment, wherein the mold is sized or shaped to induce a selected size or shape of the puffed food product. 
     
     
         32 . The method of  claim 28 , wherein suddenly reducing pressure in the compartment comprises simultaneously reducing direct pressure by ceasing application of pressure to the profood item and removing air from the compartment. 
     
     
         33 . The method of  claim 28 , wherein the reduction of pressure in the compartment immediately follows an increasing of pressure in the compartment.